What can I make with 500 grams of dry Chick Peas?!
Answers: ..........1000 grams of wet ones?
humous
Hummus.
pp
A homemade percussion instrument, such as maracas.
mmm homous..
if you like indian food, chana masala (chick pea curry).. it's delicious. there are lots of recipes online.. i used the canned chick peas though.
Well All You Need Is:
A Sling Shot
500g Dry Chick Peas
And Enemies Beware!
They are really nice if you add them to curries, stews etc.
You could also make hummous which makes a good dip for crisps. Or add to salads to make them more filling.
I hope you find something nice to make :)
FALAFAL ,its the best
500g is quite a lot and you would possibly do for 4-5 meals, other than hummus you could make Falaffel. They are also a nice addition to a middle eastern lamb or chicken stew, just add the soaked and semi cooked peas into the stew about an hour before serving so they are fully cooked through but not falling apart
boil them, add seasonings and chicken broth and maybe some cabbage to make soup its really good!
A nice mild curry.
TURKEY WITH TOMATO AND CHICK PEA SAUCE;
1 x 400g can chopped tomatoes
1 x 41og can chick peas, drained
30g/1 and quarter black olives in brine, drained and chopped
2 garlic cloves, crushed
2 tsps dried mixed herbs
alf chicken stock cube,dissolved in 150ml/5 fl oz hot water
4 x 110g/4oz turkey breast steaks
1. Preheat the oven to gas 5/190C/fan oven 170C/400F.
2. Mix together the tomatoes,chickpeas,olives,garlic,herbs and stock. Pour into a shallow ovenproof dish or roasting tin.
3. Place the turkey steaks on top and bake for 25 minutes until the steaks are beginning to brown and then serve.
Try this recipe with 4 x 125g/4 and half oz skinless boneless chicken breasts.
Serves 2.
Serving suggestions: with jacket potatoes and steamed broccoli.
LENTIL AND CHICK PEA CASSEROLE;
Low fat cooking spray or a little oil.
1 red onion, sliced thinly
2 garlic cloves, crushed
2 celery sticks, chopped
1 tsp cumin seeds
1 x 400g can cherry tomatoes
1 x 410g can green lentils, drained
1 x 410g can chick peas, drained
1 veg stock, crumbled
150g/5 and half oz young leaf spinach
1 tbsp freshly chopped parsley, to garnish
1. Lightly coat a large lidded non stick saucepan with low fat cooking spray (or add a little oil). Heat until hot. Add the onion and fry for 3 minutes. Add the garlic, celery and cumin and continue cooking in the onion juices for 3 minutes to soften the veg.
2. Add the tomatoes, lentils and chick peas with the stock cube and 150ml/5 fl oz water. Bring to the boil, cover and simmer for 10 minutes.
3. Stir in the spinach and cook for a further 2-3 minutes until the spinach has wilted. Serve hot with a sprinkle of parsley on top.
Serving suggestions: Serve with 1tbsp of 0 per cent fat Greek yogurt per serving.
Tip: If you like curry flavours, add 1 tbsp mild curry powder with the cumin seeds.
Serves 4
Rainbow Ranch Pocket
Prep Time:
10 minTotal Time:
10 minMakes:
4 servings, 2 filled pita halves each1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed 1/2 cup KRAFT Light Cucumber Ranch Reduced Fat Dressing 1 cup shredded carrots 1 medium green pepper, finely chopped 4 whole wheat pita bread rounds, cut in half MIX chick peas and dressing in medium bowl until well blended.
ADD carrots and peppers; mix lightly.
SPOON evenly into pita halves.
I'm not too hot on cooking, but you could use them as catapult ammunition to keep the cats out of your garden!
Chickpea Noodle Soup
prep time: | cooking time: 50 minutes | makes 6 - 8 servings
Chickpea Soup for the Vegan Soul. This is some Oprah’s Book Club stuff right here: a great soup for when you’re feeling under the weather and need something tasty to slurp on while you watch TV and pity yourself. But don’t let that dissuade you if you feel fine and just happen to want a nice, comforting bowl of soup.
Tip: We use brown rice miso here, which has a nice winelike taste and isn’t too salty, but you can use any kind of miso you like. If using a stronger miso, such as barley miso, you may want to first use 1/4 cup and add more to taste from there. Need a little green? Add some chopped greens toward the end of the cooking process. Spinach, kale, chard—whatever you’ve got. Let them wilt and then serve.
Tip: Some soba noodles come wrapped conveniently in 3-ounce serving sizes. If yours aren’t wrapped, you can measure ’em this way: the circumference of one 3-ounce bundle is about the size of a quarter.
Tip: Soba noodles expand a lot when they’re soaking, so this isn’t the best soup to keep in the fridge overnight. If you don’t plan on eating it all in one day, use instead regular pasta noodles broken in half or thirds.
Equipment:
Soup pot
Ingredients
2 tablespoons olive oil
1 large yellow onion, sliced thinly
1 cup peeled, thinly sliced carrots (or chopped baby carrots)
2 cloves garlic, minced
2 cups sliced cremini mushrooms
1/2 teaspoon celery seeds
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed in your fingers
1/2 teaspoon ground black pepper
2 tablespoons mirin (optional)
1/3 cup brown rice miso
6 cups water or vegetable stock
2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed
6 ounces soba noodles
Directions
Preheat a soup pot over medium-high heat. Sauté the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and sauté for another 5 minutes. Deglaze the pot with the mirin (or just a splash of water). Add the 6 cups of water and the chickpeas. Cover and bring to a boil.
Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.
Add the miso and stir until it’s incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.
http://theppk.com/recipes/dbrecipes/inde...